As I looked at the January recipes for Tuesdays with Dorie, I realized I fell off the TWD wagon a bit this past year. I have always said I would only make the recipes from Baking Chez Moi that sounded good to me, but last year I skipped quite a few that I wanted to make. Ones I had even procured the ingredients for. What’s to blame? Certainly our busy schedule (especially the Fall) takes some of the blame. But some of it is also a lack of deadline (TWD switched to a “do whichever recipe for the month that you want to do each week” approach that apparently doesn’t work as well for me). I have decided that at the beginning of the month I will decide which recipes I am going to make, and then assign the due date for each one. I will also approach the baking and enjoying of each treat as a welcome respite from a busy life. We’ll see how it works!
You may notice that today is Wednesday, so I am starting the year off already a day late. But, I didn’t decide on my new scheduling plan until it was too late to have the recipe made, photographed, and blogged about on time.
The recipe I chose to make to kick off the new year is called Honey-Yogurt Mousse. My family loves any kind of pudding or mousse so it seemed like a good fit. It is also sort of healthy. It doesn’t take much time at all to whip this one together, as long as you allow enough time for the yogurt to drain and the mousse to set.
I thought I was going to love this one. One of my favorite ways to eat Greek yogurt is to sweeten it with a bit of honey. A gussied-up dessert version sounded terrific! There were definitely things I liked about Honey-Yogurt Mousse, like the marshmallowy texture and the richness from the cream. But I thought it was too sweet. If I try this one again (and I might because it has potential) I will use a lot less honey.
If you would like to try Honey-Yogurt Mousse, you can find the recipe on page 352 of Dorie Greenspan’s book Baking Chez Moi.
I hope to join you all for a year full of delicious baking!
From Scratch 
It’s funny how structure can affect us. I think I actually participate a little more than I would because of the looser structure, but I can see how building your own deadlines into the month would help keep you on track, too. I enjoy this mousse, but maybe I have a sweeter tooth for honey than I do for other things – I was happy to use unsweetened muesli and coconut, along with 80% chocolate for the granola cake, otherwise it may have been too sweet for me.
I have yet to make this honey-yoghurt mousse. Looks like I will have to cut back on the honey, as most fellow bakers who have made this, commented on how sweet it is. And I am not a fan of very sweet desserts.
Happy New Year and welcome back. Hope to see you more this year. We really liked this one too.
I loved this and DIDN’T think it was too sweet – though I guess it depends on the honey you use? Good to see you back!